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Mexican Cauliflower Rice

Kristen Mccaffrey
  • 25 minutes
  • Serves 4

INGREDIENTS

4 cups

cauliflower florets

1 tbsp

olive oil

1 cup

onion, minced

2

garlic cloves, minced

1/2 cup

carrot, diced

1

jalapeno pepper, seeded and diced

2 tbsp

tomato paste

1 cup

low sodium chicken broth (vegetable broth)

1

bay leaf

Salt and pepper